Puto Cheese is one of the most common snacks in the Philippines. Usually comes as partner with Pancit and spaghetti in handaan or eaten with Dinuguan (I have never tried tho), this simple but tasty snack would surely delight your tummy. Enjoy this yummy treat at the comfort of your home. With just a few ingredients, you can indulge yourself with the fluffiness and sweetness of this Filipino delicacy.
One of the most loved version of Puto Cheese is sold in a popular baking shop known as Goldilocks. If you want to have a taste of this version but don’t want to actually order from the place and simply want to make your own, then this recipe is for you. Here’s our version of Puto Cheese ala Goldilocks.
Puto Cheese ala GoldilocksCourse: Desserts, Filipino Recipes, Snacks
1 cup cake flour (or all purpose flour)
1/2 cup sugar
1 tbsp. baking powder
1 piece egg
1/4 cup evaporated milk (or whole/fresh milk)
3/4 cup water
1 tbsp. melted butter (or vegetable oil)
1/4 cup grated cheese (optional)
cheese toppings (or any desired toppings)
- In a mixing bowl, combine cake flour, baking powder and sugar. Sift to remove lumps. Set aside.
- In a separate bowl, combine egg, milk, water, and melted butter. Mix well. Then, add to the flour mixture. Mix well, but slowly, until smooth. Do not overmix. Then let it rest for 15 minutes before pouring in the molders.
- After resting, pour the puto mixture in the molders, filling only 3/4 of it as it will rise as you steam. Then, put desired toppings. You can use cheese, minced meat or salted egg.
- Steam for 10-12 minutes. I used medium-sized molders. If you are using different molder size, adjust the steaming time.
- After 10 minutes, remove from heat. Let it cool a little before removing from molds.
TIPS FOR FAIL-PROOF PUTO CHEESE (tagalog)
While cooking puto cheese can be very simple and easy, some may find it tricky specially if you want a cute and dome appearance for puto. For a puto to be called success, the top should be dome appearance, the topping stays on top and the texture is fluffy and soft. But sometimes, puto can turn out like “kutsinta”. To avoid that, here are some of the tips to consider that next time you set out for a perfect puto cheese.
Tip #1: BAKING POWDER
Isa sa mga causes kung bakit nagiging parang kutsinta ang puto ay dahil sa baking powder. Either luma na, nakasingaw na or sira na. So make sure na okay pa siya. Pano malalaman? Buhusan ng around 1/4 cup na mainit na tubig ang 1/4 tsp na baking powder. Pag nagbubbles siya, okay pa.
Tip #2: PARA SA MAUMBOK NG PUTO
Para maachieve yung dome appearance, yung ilalim lang ng molder ang pahiran ng oil. Wag na yung gilid. Pwede rin na wag na i-grease at all pero there are some instances na dumidikit sa ilalim ng molder ang puto so para maiwasan pero tyak na tutubo ang puto, yung ilalim lang ang i-grease.
Tip #3: LAGYAN NG TELA OR CLOTH ANG TAKIP NG STEAMER
Minsan, pag natutuluan ng tubig mula sa steam ang puto, nadedeflate ito. Para maiwasan, lagyan mo ng tela ang takip.
Tip #4: DO NOT OVERCOOK
Isa pang cause kung bakit mukhang kutsinta si puto ay dahil sobra sa steam. Nag-iiba iba ang steaming duration base sa lakas ng apoy, sa laki ng molder at kung gaano kakapal ang mixture mo. In my experience eto ang steaming time na alam ko: LARGE (14-15 MINUTES) MEDIUM (11-12 MINUTES) SMALL (8-10MINUTES)
TIP #5: Yung hindi masyadong tunaw ang cheese
Kung gusto nio ng shiny pero mukhang melted ang cheese, gumamit ng matagal matunaw na cheese gaya ng Quezo. Ang cheese gaya ng Eden, mabilis matunaw habang nassteam (kaya minsan mukhang durog after masteam). Kung sa tingin mo mabilis matunaw ang ang cheese mo, sa pahuli mo na ito ilagay. For example, ang steaming time is 15 minutes, ilagay ito sa 12min mark, takpan ulit at ituloy ang steam hanggang sa matapos ang steaming time.
TIP #6: STEAMING
Make sure na kumukulo na ang tubig sa iyong steamer bago isalang ang puto para pantay ang luto ng puto at hindi “nabibitin” sa steaming time.